Ingredient ! 2 tablespoons extra-virgin olive oil. 1 cup chopped onion. 2 large cloves garlic, minced. 1 tablespoon minced fresh ginger. 8 cups low-sodium chicken broth. 2 pounds bone-in chicken breasts, skin removed. 3 cups sliced green cabbage. 2 cups sliced shiitake or enoki mushrooms. 2 cups julienned carrots. 1 one by four teaspoons salt. half teaspoon ground pepper. 3 cups cooked udon noodles or whole-wheat spaghetti. 2 tablespoons white miso.
Preparation ! Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add ginger cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°Fahrenheit , 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred. Meanwhile, add cabbage, mushrooms and carrots to the pot return to a simmer. Cook until vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in miso.